Looking for a delicious and easy-to-make dish for dinner tonight? This Shrimp and Asparagus Stir Fry recipe is the perfect option! Packed with great flavors and requiring only a few simple ingredients, this dish is sure to become a favorite for any occasion.
Why You’ll Love This Recipe?
- The combination of succulent shrimp and crisp asparagus creates a perfect balance of flavors.
- With a quick prep time of just 20 minutes, this dish is ideal for busy weeknights or meal prep.
- The versatility of this recipe allows for easy ingredient substitutions to suit your preferences.
Ingredient Notes:
- Avocado oil: Adds a light and healthy oil base for cooking.
- Shrimp: Provides a protein-packed element to the dish.
- Asparagus: Offers a fresh and crunchy texture to complement the shrimp.
- Ginger and garlic: Infuse the dish with aromatic flavors.
- Red chili flakes: Add a hint of heat to the stir fry.
- Oyster sauce: Provides a savory and umami-rich sauce for the dish.
- Jasmine rice: Perfect for serving alongside the stir fry.
Step-by-Step Instructions:
- Heat avocado oil in a wok or skillet and sauté garlic.
- Add shrimp, red chili flakes, and salt, cooking until shrimp are pink.
- Remove shrimp and garlic, then cook ginger and asparagus.
- Return shrimp to the wok, add oyster sauce and water, and cook until slightly reduced.
- Serve immediately with jasmine rice.
Helpful Tips:
- For extra flavor, marinate the shrimp in soy sauce and sesame oil before cooking.
- Add sliced bell peppers or snap peas for additional vegetables.
- To make it spicier, increase the amount of red chili flakes.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Ensure the shrimp are slightly undercooked when removing them from the wok to prevent overcooking.
- Use fresh asparagus for the best texture and flavor.
- Adjust the amount of oyster sauce to suit your taste preferences.
Serving Suggestions:
Pair this Shrimp and Asparagus Stir Fry with steamed white rice or quinoa for a complete meal. Serve with a side of fresh cucumber salad or a light broth-based soup.
Storage and Reheating Tips:
To store leftovers, cool the stir fry completely before transferring it to an airtight container in the refrigerator. Reheat in a skillet over medium heat until warmed through, adding a splash of water if needed to prevent sticking.
Frequently Asked Questions:
- Can I use frozen shrimp for this recipe?
- Yes, you can use frozen shrimp, just make sure to thaw them before cooking.
- Can I substitute the oyster sauce with soy sauce?
- While the flavor profile will be different, you can substitute soy sauce for oyster sauce in a pinch.
- How can I make this dish vegetarian?
- Swap the shrimp for tofu or tempeh and use vegetarian oyster sauce to make a delicious vegetarian stir fry.
Conclusion:
Give this Shrimp and Asparagus Stir Fry recipe a try and experience the delightful combination of flavors and textures in every bite. Don’t forget to share your feedback and any variations you try – happy cooking!
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Shrimp and Asparagus Stir Fry Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main-course
- Method: Stovetop
Description
This Shrimp and Asparagus Stir Fry Recipe is a quick and flavorful dish that combines tender shrimp, crisp asparagus, and aromatic ginger and garlic. The oyster sauce adds a savory touch to this delicious stir fry.
Ingredients
- 2 1/2 tablespoons avocado oil, split
- 1 pound 16/20 count shrimp, deveined and deshelled
- 1 pound asparagus, 1 1/2 inch diagonal cut and bottom 1 inch removed and discarded
- 1 1/2 tablespoons ginger, minced
- 1 1/2 tablespoons garlic, minced
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon Kosher salt (Diamond Crystal brand), plus more to taste
- 1 tablespoon plus 1 teaspoon oyster sauce
- 1/4 cup water
- Jasmine rice
Instructions
- Sauté garlic: In a wok or skillet over medium-high heat, add 1¼ tablespoons avocado oil and sauté garlic for one minute.
- Cook shrimp: Add shrimp, red chili flakes, and salt. Cook until shrimp are pink (about 2-3 minutes), and slightly undercooked. Remove shrimp and garlic from wok and place in a bowl. Set aside.
- Sauté asparagus: Over medium-high heat, add remaining 1¼ tablespoons avocado oil and ginger to wok. Cook for one minute then add asparagus. Stir constantly for 2 minutes. Return shrimp mixture to wok and cook for 2 minutes.
- Add oyster sauce: Add oyster sauce and ¼ cup water. Cook until liquid slightly reduces. Test asparagus for texture. Serve immediately with jasmine rice.